These cupcakes are so good I requested them instead of birthday cake for my 8th birthday. I have a picture of myself, long hair in pigtail braids sitting on the steps of our house in North Bend with a cake plate toppled high with black bottom cupcakes.
The cream cheese topping made with sugar, 1 egg, a block of cream cheese, and a mess of chocolate chips sinks into the chocolate batter so that when you take a bite you are met with a mouthful of chocolate cream cheese surprise. I switched up the original recipe from my mom by substituting a half cup of strongly brewed hot coffee and half a cup of milk for the 1 cup of water. I also added a teaspoon of espresso powder for a sophisticated twist.
Black Bottom Cupcakes
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 heaping teaspoon salt
- 1/4 cup cocoa
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup hot freshly brewed coffee
- 1 teaspoon espresso powder
- 1/2 cup milk
- 8 ounces room temperature cream cheese
- 1 egg
- 1/2 cup sugar
- pinch of salt
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Combine hot coffee, espresso powder, and cocoa powder.
In a separate bowl combine sugars and oil.
Add the coffee and cocoa to the oil and sugars. Stir until smooth and add vanilla.
Add in dry ingredients (flour, salt, baking soda) and give it a quick stir.
Add milk and stir mixture until just combined.
Make the cream cheese layer: beat cream cheese, sugar, and egg until well combined. Stir in chocolate chips.
Spoon chocolate cupcake batter into cupcake tin lined with cupcake papers. Spoon on about a tablespoon and a half of the cream cheese mixture. Bake for 20 minutes.